bcmom's kitchen

Wednesday, February 17, 2016

This was one of the other recipes I wanted to try for my Secret Recipe Club post this month, but I chose the Tuna Enchiladas, which I happen to have made for dinner again tonight. Only this time I used a can of salmon instead of the tuna. So good! My SRC recipes often become favorites around here.

I made this casserole a week or so ago, and I see why Cathleen called it her new favorite casserole. It is excellent! I'd tried quinoa a time or two in the past, but I hadn't really been impressed. But this? This casserole makes me love it. There's just something about the texture of the quinoa and all the flavors. Everything goes together so well. You should definitely try this. Soon.

In a large nonstick pan (preferably oven-safe), bring the chicken broth to a low boil. In a small bowl, whisk together the milk, chicken seasoning and flour until fully combined. Slowly add the flour mixture to the boiling liquid and mix until smooth and bubbly.

Stir in 1 cup water and the quinoa. Place the chicken strips over the quinoa mixture and sprinkle with salt and chili powder. Bake in the preheated oven for 30 minutes. (If your pan isn't oven safe at 400˚, pour the mixture into a greased 13x9" baking dish before adding the chicken.)

While the casserole is in the oven, steam the broccoli until tender. Set broccoli aside and reserve 1 cup of the hot water.

Remove the casserole from the oven, and add the broccoli and up to 1 cup of the hot water until the consistency is creamy and can be easily stirred in the pan. Sprinkle with the cheese, and bake for an additional 5-10 minutes, or until the cheese is melted.

I'm not exactly sure what chicken seasoning the recipe referred to,
so I used some Weber Canadian Chicken seasoning. I visited their
webpage but couldn't find it listed, so I'm not sure if it's available
anymore or not, but it's similar to this Montreal Chicken seasoning.
The flavor was really good, and now I'm thinking of ways to use this
seasoning for things besides just grilling chicken. I'm not sure why I
hadn't thought of it before.

I will definitely be making this again. I'm now wondering how it would turn out to mix everything up and put it all in the crockpot instead of baking it. I'm thinking of using some chopped cooked chicken and just mixing in a 16-oz. bag of frozen chopped broccoli, and then letting it all cook together. I think it would be great for a potluck.

Heat oil in large deep skillet over medium high heat. Add onion and cook for a couple minutes before adding chicken. Cook chicken for 5 to 6 minutes, until browned, stirring occasionally.

Stir in potatoes and broth. Bring to a boil; reduce heat and simmer, covered, for 10 to 15 minutes or until potatoes are tender when pierced.

Stir in the broccoli. Simmer, covered for 5 minutes or until broccoli is tender crisp.

Stir in remaining ingredients and cook until mixture is warmed through and bubbly, 3 to 4 minutes, stirring occasionally.

Serves 4

I don't always have red potatoes, so I just use ordinary Russets which I usually peel. I also sometimes use a spicy mustard instead of the Dijon. Either way, it turns out really good.

Of course, since it was a recipe from an American Heart Association cookbook, the original recipe called for low sodium chicken broth and reduced-fat, reduced-sodium cream of chicken soup. I don't buy those and am not convinced they're any 'healthier' than the regular kind, so I don't use them. Feel free to substitute the kind you usually use.

Where towels are for drying, and the white spoons don't go in the tomato sauce!

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There's nothing like a home-cooked meal!

In this age of fast food and busy schedules, it seems almost a thing of the past. I have worked to find recipes which are not only good, but EASY! A lot of the recipes here can be prepared ahead of time. That way you can do the work when you have the time instead of waiting until the dinner hour when things seem to be most hectic. Most of these recipes use ingredients you should already have on hand. So check your pantry and GET COOKING!!

I really enjoy cooking, and I'm always trying and modifying new recipes. Most of the recipes on this site are ones that I have changed - either to suit my tastes or to use the ingredients I have on hand. All the recipes here are ones that I really like. There are so many recipes in the world that there is just no excuse for using one twice if it's not something you really enjoy. Now, whether the rest of the family enjoys them or not is another story, but I try to add special notes about who likes what.

I must admit that this site is also a way to keep track of the recipes that I really like. Haven't you had that recipe you really liked, but then you couldn't find it the next time you wanted to use it? Well, I have, so when I make something I really like, I am going to add the recipe to this web site. Then I will always be able to find it, and you will be able to enjoy it too.

I usually read a recipe as a kind of 'suggestion' for how to make something. Even if I don't try them, I am always looking for new recipes. I read cookbooks for fun - especially the ones with good pictures! I hope you have fun visiting my kitchen, too!

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